Fire-Roasted Vegetable Pesto Pasta with Charred Zucchini

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (rigatoni, penne, or fusilli)
• 2 medium zucchini, sliced into half-moons
• 1 pint (10 oz / 280 g) cherry or grape tomatoes
• 8 oz (225 g) cremini or button mushrooms, halved
• 3 tbsp extra-virgin olive oil, plus more as needed
• 3/4 tsp kosher salt, 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 3/4 cup basil pesto (homemade or store-bought)
• 1–2 tbsp fresh lemon juice
• 1/3 cup finely grated Parmesan, plus extra for serving
• Fresh basil and toasted nuts (optional garnish)

Do This

• 1. Heat oven to 475°F (245°C). Place a large sheet pan inside to preheat.
• 2. Toss zucchini, tomatoes, and mushrooms with olive oil, salt, pepper, and red pepper flakes. Spread on hot pan and roast 15–20 minutes until charred at the edges.
• 3. Meanwhile, boil pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
• 4. In a large bowl or pot, whisk pesto with 1/4 cup hot pasta water and lemon juice.
• 5. Add hot pasta and roasted vegetables to the pesto. Toss, adding more pasta water as needed to create a glossy sauce.
• 6. Stir in Parmesan. Taste and adjust salt, pepper, and lemon.
• 7. Serve warm, topped with more Parmesan, basil, and toasted nuts if desired.

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Why You’ll Love This Recipe

• Deep, smoky flavor from fire-roasted zucchini, tomatoes, and mushrooms without needing an outdoor grill.
• Bright, fresh basil pesto pulls everything together into a vibrant, herb-packed sauce.
• Flexible: use homemade or store-bought pesto, and swap in your favorite veggies or pasta shapes.
• Cozy and hearty enough for winter, but still fresh and light enough for warmer nights.

Grocery List

• Produce: Zucchini, cherry or grape tomatoes, cremini or button mushrooms, garlic, lemon, fresh basil (if making pesto), optional fresh parsley.
• Dairy: Parmesan cheese (or other hard Italian cheese).
• Pantry: Short pasta (rigatoni, penne, or fusilli), extra-virgin olive oil, pine nuts or walnuts (for pesto and garnish), kosher salt, black pepper, crushed red pepper flakes (optional).

Full Ingredients

Pasta Base

• 12 oz (340 g) short pasta, such as rigatoni, penne, or fusilli
• 1 tbsp kosher salt (for the pasta water)

Fire-Roasted Vegetables

• 2 medium zucchini (about 1 lb / 450 g), ends trimmed, cut into 1/2-inch thick half-moons
• 1 pint (10 oz / 280 g) cherry or grape tomatoes
• 8 oz (225 g) cremini or button mushrooms, cleaned and halved (or quartered if large)
• 2 tbsp extra-virgin olive oil (for roasting)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes (optional, for heat)

Basil Pesto (Homemade Option)

If you prefer, you can replace this entire section with 3/4 cup (about 180 ml) good-quality store-bought basil pesto.

• 2 packed cups fresh basil leaves (about 2 oz / 60 g), tough stems removed
• 1/4 cup (30 g) pine nuts or walnuts, lightly toasted
• 2 small garlic cloves, roughly chopped
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 cup (120 ml) extra-virgin olive oil
• 1–2 tbsp fresh lemon juice, to taste

To Finish the Dish

• 1/4–1/2 cup (25–50 g) finely grated Parmesan cheese, plus more for serving
• 1–2 tbsp fresh lemon juice (in addition to any in the pesto), to brighten
• Reserved hot pasta cooking water (up to 1 cup / 240 ml) to loosen the sauce
• 2 tbsp toasted pine nuts or walnuts, for garnish (optional)
• Small handful fresh basil leaves, torn, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place a large, heavy-rimmed baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) with the pan inside. Preheating the sheet pan helps the vegetables sizzle and char quickly, giving them that “fire-roasted” flavor even in a home oven.

While the oven heats, fill a large pot with water for the pasta. Add 1 tbsp kosher salt, but do not bring it to a boil yet. This way it is ready to go as soon as the vegetables go into the oven.

Step 2: Season the vegetables

In a large bowl, combine the sliced zucchini, cherry tomatoes, and halved mushrooms. Drizzle with 2 tbsp extra-virgin olive oil, then sprinkle with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp crushed red pepper flakes if using.

Toss well with your hands or a large spoon, making sure every piece is lightly coated in oil and seasoning. Even coating is important for both flavor and even browning.

Step 3: Fire-roast the vegetables

Carefully remove the hot baking sheet from the oven and quickly spread the vegetables out in a single, even layer. They should sizzle when they hit the pan. Avoid crowding too much; use two pans if needed.

Roast for 15–20 minutes, stirring once halfway through. The zucchini should be tender with golden-brown edges, the tomatoes should be blistered and starting to burst, and the mushrooms deeply browned. If you want extra char, switch the oven to broil on high for the last 2–3 minutes, watching closely to prevent burning.

Step 4: Cook the pasta

While the vegetables roast, bring the salted pot of water to a rolling boil. Add the pasta and cook according to package directions until just al dente, usually 8–11 minutes.

Before draining, scoop out about 1 cup (240 ml) of the hot starchy pasta water and set it aside. Drain the pasta well, but do not rinse it; you want the starch on the surface to help the pesto cling.

Step 5: Make or prepare the pesto

If using homemade pesto: In a food processor, combine the basil leaves, toasted nuts, garlic, Parmesan, salt, and pepper. Pulse until everything is finely chopped. With the machine running, slowly drizzle in 1/2 cup olive oil until a loose, saucy paste forms. Scrape down the sides as needed. Add 1–2 tbsp lemon juice to taste and pulse to combine. Adjust seasoning with more salt or lemon if desired.

If using store-bought pesto: Measure out 3/4 cup into a large mixing bowl or the empty pasta pot (off the heat). Loosen it with 1–2 tbsp lemon juice and a small splash of hot pasta water so it is spoonable and ready to coat the pasta.

Step 6: Toss pasta, vegetables, and pesto together

Place the hot drained pasta in the large bowl or pot with the pesto. Add about 1/4 cup (60 ml) of the reserved hot pasta water and toss or stir vigorously until the pasta is evenly coated and looks glossy. Add more pasta water a splash at a time if the sauce seems thick or clumpy.

Fold in the fire-roasted vegetables and any flavorful juices from the baking sheet. Sprinkle in 1/4–1/2 cup finely grated Parmesan and toss again. The cheese will melt slightly, helping the sauce cling. Taste and add more lemon juice, salt, or pepper as needed to balance the brightness and smokiness.

Step 7: Serve and garnish

Transfer the pasta to a warm serving bowl, a large cast-iron skillet, or individual plates. Top with extra grated Parmesan, a handful of torn basil leaves, and a sprinkle of toasted pine nuts or walnuts if using.

Serve immediately while the pasta is hot and the vegetables are still slightly crisp at the edges. This dish is at its very best right after tossing, when the pesto is silky and fragrant and the tomatoes are juicy.

Pro Tips

• Get real char: Preheating the baking sheet and using high oven heat are key to caramelized, smoky vegetables. Spread them in a single layer and avoid overcrowding.
• Season in layers: Salt the pasta water generously, season the vegetables before roasting, and adjust the final pasta to taste with more salt, pepper, and lemon juice.
• Use pasta water wisely: Add hot pasta water gradually to the pesto. It emulsifies the oil and cheese into a creamy, clinging sauce without any cream.
• Do not overcook the pasta: Stop at al dente; the pasta will continue to soften slightly as it sits in the hot pesto and vegetables.
• Finish off the heat: Toss everything together off direct heat so the basil in the pesto stays bright green and fresh-tasting.

Variations

• Grilled version: Instead of roasting, grill the zucchini, mushrooms, and tomatoes on an outdoor grill or grill pan until charred, then chop and add to the pasta.
• Creamy pesto twist: Stir 1/4 cup heavy cream or a generous spoonful of ricotta or mascarpone into the pesto for a richer, silkier sauce.
• Vegan-friendly: Use a vegan pesto (or make your own with nutritional yeast instead of Parmesan) and skip the cheese garnish or use a plant-based alternative.

Storage & Make-Ahead

This pasta is best enjoyed fresh, but leftovers keep well. Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth and a drizzle of olive oil to loosen the sauce. If using homemade pesto, you can make it up to 5 days in advance and keep it in the fridge, covered with a thin layer of olive oil, or freeze it in small portions for up to 3 months. The vegetables can be roasted a day ahead and chilled; bring them to room temperature or warm briefly before tossing with the hot pasta and pesto.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using 12 oz pasta, homemade pesto, and 1/3 cup extra Parmesan): about 640 calories, 28 g fat, 6 g saturated fat, 78 g carbohydrates, 6 g fiber, 9 g sugar (mostly from vegetables), 20 g protein, and 900 mg sodium. Exact values will vary based on the pasta shape, pesto brand or recipe, and how much cheese and nuts you add at the end.